Effect of Storage Time on Hardness and Water Activity of Pastry Biscuits with Thyme, Oregano and Sage

The study investigates the effect of storage time on hardness and water activity of pastry biscuits with thyme, oregano and sage. There was a significant effect of the herbs on the hardness of pastry biscuits. Herbs accelerate staling while added separately, whereas added in combination they slow down the staling. The water activity of biscuits with herbs is higher compared to control sample. Addition of herbs keeps high water activity in storage.